Ingredients
Scale
3 cups Cooked White Rice
1 lb Large Shrimp
2 large Eggs
3 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Vegetable Oil
3 cloves Garlic
1 tbsp Fresh Ginger
1 cup Frozen Peas & Carrots
3 stalks Green Onions
Salt & Black Pepper to taste
Instructions
- Pat the thawed shrimp dry and season with salt and pepper
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove and set aside
- Add 0.5 tbsp vegetable oil to the pan. Pour in the whisked eggs and scramble for 30-60 seconds until cooked. Remove and set aside with shrimp
- Add 0.5 tbsp vegetable oil back to the pan. Sauté minced garlic and ginger along with the white parts of green onions for 30 seconds
- Add cold, day-old rice to the pan and stir-fry for 2-3 minutes. Break up any clumps
- Add frozen peas and carrots and stir-fry for another 2-3 minutes
- Return cooked shrimp and eggs to the pan. Pour soy sauce and sesame oil over the rice, stir to combine, and cook for another minute
- Garnish with green parts of sliced green onions before serving
Notes
Always use cold, day-old rice for the best texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 190 mg